Mr. Chidlow’s Perfect Apple Pie

Right now with all the political turmoil in the U.S. I find myself turning again and again to comfort food. Baking is my “happy place” and I need to go there often!  Who doesn’t find comfort in a slice of warm apple pie?  My children had a grade school teacher, Mr. Chidlow, who did many cooking projects with his classes. His recipe for Perfect Apple Pie has been a family favorite for almost 30 years and during the time I owned Provisions Bake Shop we made hundreds of them!

Here’s how it goes:

PIE CRUST

INGREDIENTS:

2 cups all purpose flour (10 oz)

½ tsp salt

½ pound (2 sticks)  COLD unsalted butter; cut into small cubes

1 large egg

1 TBS heavy cream

METHOD:

In food processor mix flour and salt.

Add butter and pulse until mixture resembles coarse meal.

Add egg and cream and process until a ball of dough forms on blade.

If mixture seems dry, add a DROP more of cream.

Divide dough in half and form into 2 discs. Wrap in plastic wrap and refrigerate 1 hour.

Yield 2 crusts (enough for a double crust 9″ pie)

While the dough is chilling prepare the pie filling.

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APPLE PIE FILLING

INGREDIENTS:

7 Golden Delicious Apples

3/4 cup sugar (5.25 oz)

2 TBS All Purpose Flour

1  1/2 tsp cinnamon

1/8 tsp salt

2 TBS unsalted butter

Egg wash :1 egg whisked with a pinch of salt

extra sugar for sprinkling on top

METHOD:

Heat oven to 400 degrees.

Peel, quarter and core the apples.

Thinly slice the apples crosswise.

Whisk together the sugar, flour, cinnamon and salt.

Add to the apples and toss gently.

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Roll out one disc of the dough.

Pie Dough

Line a 9″ pie plate with the pastry.

Mound the apples in the pie shell and dot with the 2 TBS of butter.

Roll out the second crust and place on top. Crimp the two crusts together.

Brush the top crust with the egg wash and sprinkle with sugar.

Cut 3 or 4 air vents in top crust to let out steam.

Bake for about 50 minutes until apples are soft. (Test by sticking a knife in an air vent).

If the crust starts getting too brown before the apples are soft, cover loosely with aluminum foil.

I personally like to bake my pies on a parchment lined sheet pan to catch any overflowing juices.

Enjoy!

The Best Kept Secret of Walpole, Massachusetts

Farmer and The Dell

We’re so lucky- all our children live in places that have great foodie options!

Our daughter, Elyse, and her husband, Rob, live in Walpole, Massachusetts . Walpole is a charming and quaint New England village just a hop, skip and a jump from Boston.

However, there’s no need to travel to the city for great food. Walpole has much to offer, but hands down our favorite place to go is Farmer in the Dell.

Farmer in the Dell makes great homemade meals and desserts to either eat in or take out. Offerings include Breakfast sandwiches on biscuits, homemade flatbreads, great salads, soups, the best coffee around and wonderful desserts and baked goods!

One wintry evening we had dinner there- the Sweet Potato Chili with Quinoa was excellent and I kept thinking about it after I returned home to New York.

Here’s my version of it- it’s very easy to make and soul warming on a chilly winter’s eve!

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Sweet Potato and Black Bean Chili with Quinoa

INGREDIENTS:

1 medium onion, diced

2 cloves garlic, minced

1 small jalapeno pepper, seeded and minced

2 tsp chili powder or to taste

1 tsp salt

pepper

2 medium sweet potatoes, cubed (my preference is always the Asian sweet potatoes)

2 cups cooked black beans  (rinsed and drained if using canned)

1/2 cup red quinoa, rinsed well

4 cups vegetable broth

cilantro for garnish

METHOD:

In a large pot, saute the onions for about 5 minutes.

Add the garlic, jalapeno and chili powder and continue cooking over low heat for another 5 -10 minutes until the onions are soft. Stir often.

Add the sweet potatoes, 3 cups of broth, salt and pepper. Bring to a boil.

Add the beans and the quinoa and more broth if needed.

Return the chili to a boil and cover the pan but leave the lid ajar.

Cook for another 15 minutes until the potatoes are tender and the quinoa is cooked.

Serve with fresh cilantro.

And enjoy!

Makes 4 hearty servings

 

 

Roasted Broccoli Tacos

Do I have to wait until Tuesday to make these Tacos?

This simple vegan recipe using  fresh ingredients is a perfect antidote to the

“What am I making for dinner?” blues.

INGREDIENTS:

1/2 red onion diced, to yield 1/2 cup

1 large bunch of broccoli

2 cloves garlic, sliced

red pepper flakes to taste

soft corn tortillas

1/2 cup guacamole

1 avocado, sliced

lime

cilantro

METHOD:

Heat oven to 400 degrees.

Peel the woody part of the broccoli stems.

Cut the broccoli into 1 ½ inch pieces, using both the florets and the stems

Toss onion and broccoli with 2 TBS olive oil, salt and pepper.

Roast for 10 minutes.

Add 2 cloves garlic, sliced, and a generous pinch of red pepper flakes.

Add a drizzle more of oil, toss and continue roasting for another 10 minutes.

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When the broccoli is done, cook soft corn tortillas over a gas burner. Flip when the edges turn dark.

This will take only a few seconds.

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Spread guacamole over each tortilla.

Top with roasted broccoli, sliced avocado, cilantro and a squeeze of lime.

Makes enough for 4-6 tacos.

Serve with your favorite rice and beans.

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And enjoy!!

Cranberry – Pistachio Shortbread Cookies

 It’s snowing outside – perfect time to be in the kitchen and create!!

These cookies are a snap to make and a perfect accompaniment to a nice “cuppa” tea.

My New Year’s resolution is to make sure that you hear from me more regularly- fingers crossed!! 🙂 

 

INGREDIENTS:

1 ½  cups all purpose flour (7 1/2 oz)

¼  tsp salt

12 TBS unsalted butter (6 oz), room temperature

¼  cup sugar (1 ¾  oz)

¼  cup sweetened dried cranberries ( 1 ½   oz), chopped

1/3 cup pistachios, lightly toasted (1 ¾  oz)

Sparkling sugar

METHOD:

Whisk the flour and salt, set aside.

Beat the butter and sugar together until combined.

Add the flour and salt slowly.

Fold in the cranberries and pistachios.

Roll the dough into a log about 1 ½ inches wide.

Roll the log in the sparkling sugar.

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Wrap the log in parchment or wax paper. Chill until firm.

 

Heat oven to 350 degrees.

When dough is firm, slice about 1/3 inch thick. Place on parchment lined baking sheets about 1 inch apart.

Bake 15-18 minutes until the cookies are set and very slightly golden on the edges.

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Yield about 30 cookies